Asian Noodle Slaw

6 oz multigrain spaghetti or soba (buckwheat) noodles

1/3 cup peanut sauce

1/3 cup carrot juice

1 tbsp finely chopped, peeled fresh ginger

1 tbsp canola oil

1 16-oz pkg shredded broccoli (broccoli slaw mix)

3/4 cup shredded carrots

Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.

In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.

Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.

Makes 4 servings.